The first time I had bourbon hard sauce was in London and it was served alongside a slice of sticky toffee pudding. It was blissful. I could not stop thinking about it our entire time in London which meant we enjoyed not once but twice. After coming home I got into the kitchen and created a recipe for our pleasure.
Curious as to what hard sauce is? It is a butter-based decadent topping that also is made with sugar and booze. I have tried making it with rum as well as brandy and every time I come back to bourbon. I find the bourbon has more depth and flavor. This recipe for bourbon hard sauce takes a simple dessert from simple to fancy in no time. It always impresses everyone that takes a bit. Super easy and not fussy to make.
I usually make a couple of batches during the holidays and serve alongside warm slices of gingerbread, or with pumpkin pie. It is even fantastic served with a warm slice of apple pie and bread pudding. Really the possibilities are endless. Though I do enjoy most when it is served with something warm and comforting.
- 1 1/2 sticks unsalted butter, at room temperature
- 1 1/3 cup + 1 tablespoons powdered sugar, sifted
- 1/8 cup bourbon
- 1 teaspoon vanilla extract or paste
In a mixing bowl on medium speed, cream the butter until fluffy.
Add the powdered sugar, beat for 3 minutes.
Add the bourbon, 1 tablespoon at a time, along with the vanilla, mixing continually until well combined, about 3 - 5 minutes.
Scoop the hard sauce into a bowl.
Refrigerate for at least 3 hours to let the flavors mingle.
Bring to room temperature 20 minutes before serving.
Will keep for 1 week.
Be sure to take the bourbon hard sauce out of the refridgerator about 20 minutes before serving to soften a bit.